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Guest recipes with Farah Shammas: Spice up your summer

guest recipes1

Couscous with curried mushrooms and chickpeas

3 tablespoons of olive oil or use vegetable stock water for sautéing

1 large white onion, diced

3 large garlic cloves, finely chopped

2 inch chunk of fresh ginger, grated (optional)

3 – 4 large button mushrooms, diced

1 tin of drained chickpeas

1/2 cup of coconut milk

Approx 4 tablespoons of vegetable stock water (one vegetable stock cube in it)

1/2 teaspoon of curry powder

1/2 teaspoon of turmeric

1/3 teaspoon of ground black pepper

1/4 teaspoon of sea salt (or to taste)

1/2 teaspoon of dried parsley (optional)

Pinch of paprika (optional)

 

guest recipes2Sauté onion and garlic until golden and soft

Add ginger if using

Add mushrooms for a further minute

Add chickpeas

Immediately add coconut milk and vegetable stock water

Add spices and seasoning

Allow to simmer for 5-19 minutes until chickpeas are soft

Serve over couscous (made by soaking dried couscous with vegetable stock water for five minutes)

 

Delicious and quick tacos

 1 can of red kidney beans, drained and rinsed

1 red onion, diced

3 tablespoons of sweet corn

1/2 avocado, mashed

1 tablespoon of grated carrots

1 tablespoon of crushed dried chili

1 teaspoon of sweet paprika

1/2 teaspoon of Himalayan salt

1 teaspoon of dried parsley

Optional 1/2 teaspoon of spicy sirachi sauce

 

Mix all together aiming not to mush the beans.

Spoon into ready Tacos (preferably wholegrain and preservative free)

Ready to serve!

 

Hash browns

10 potatoes grated

1 tablespoon of vegan butter

onions grated

1/2 teaspoon of salt

1 teaspoon of pepper

 

Mix together potatoes and onion

Squeeze our excess liquid

Add seasoning

Fry in very little olive oil for 5-10 minutes on each side

 

Farah Shammas is a Lebanese-British origin and lives in Limassol, Cyprus. She obtained a certification in Plant-based Nutrition from eCornell and T. Colin Campbell Center for Nutrition Studies and is also an active vegan and has the platform Cook Vegan (Facebook, Instagram and YouTube) where she aims to encourage a healthier and more sustainable way of living for all, in addition to publishing two books

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